ArticleFrontiers in nutrition2022
High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 29 citations in OpenAlex.
- Structure modulation and physicochemical regulation: study on the structure-function relationship of soy protein isolate regulated byFood chemistry: X · 2026Article
- Impact of Glutenin/Gliadin Ratio and Maltodextrin on Structural and Functional Properties of Soy Protein Isolate-Wheat Gluten Protein Composite Gel.Gels (Basel, Switzerland) · 2025Article
- Preparation and Application of Shen Ling Cao Composite Particles with Different Structures Based on Co-Spray Drying.Pharmaceuticals (Basel, Switzerland) · 2025Article
- Recent Advances in Heat-Induced Wheat Protein Modifications.Food chemistry: X · 2025Review
- Formulation and Evaluation of a Nutritionally Enriched Plant Protein-Based Matrix Using Low Temperature Extrusion Cooking-Air Drying Technology.Foods (Basel, Switzerland) · 2025Article
- Production of Vitamin D3-Fortified Plant-Based Meat Analogs Through High-Moisture Extrusion.Foods (Basel, Switzerland) · 2025Article
- Plant-Based Alternatives to Meat Products.Foods (Basel, Switzerland) · 2025Review
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7 authors at 1 institution in 1 country.
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Abstract
At present, the changes in fibrous structure of plant proteins improved by polysaccharides during high-moisture extrusion cooking (HMEC) are still unclear. In this study, different additions (1, 2, 3, 4, and 5%) of sodium alginate (SA), xanthan gum (XG), and maltodextrin (MD) were used in the preparation of organised protein products based on soybean protein and wheat protein under high moisture extrusion conditions. It was revealed that SA-4%, XG-2%, and MD-2% (w/w) significantly enhanced the structural and physical properties of the fibres. The polysaccharides increased the water distribution of extrudates by enhancing protein-water interactions through hydrogen bonding, with MD-2% having the strongest ability to trap free water. The mechanism by which the polysaccharides improved the fibrous structure of extrudates involved the reorganization of molten proteins from the die head region to the cooling region, formation of new molecular bonds and enhancement of thermal stability. XG-2% significantly increased the β-sheet structure in the molten region (48.9 ± 1.35%) and showed the best thermal stability. Overall, SA-4% was able to better maintain the molecular bonding transformation and strong water absorption, which stabilised the protein conformation and formed the highest fibrous degree (2.1 ± 0.03). This suggests that the properties of the three polysaccharides can be used as modifiers of high water extruded plant proteins to improve the extruded materiality, functional and nutritional properties.
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